SPLENDA
• Baked Cranberries Buffet • Kumquat Marmalade
• Baked Cranberries • Kumquat Orange
• Banana Sorbet • Limoncello
• Blueberry Sorbet • Mint Apple Jelly
• Candied Carrots Sugar Free • Mint Sauce
• Cantelope Sorbet • Splenda Measurements
• Cole Slaw • Sugar Free Blueberry Pie


SPLENDA MINT SAUCE
Yield: Scant 1/2 cup

1 cup packed fresh mint leaves
3 tablespoons chopped peeled apple of choice
2/3 cup distilled gin whiskey
1 packet Splenda®
2 teaspoons Arrowroot® thickener
1/4 cup cool water

1. Wash and measure the mint leaves and place them into a blender with the chopped apple. Add 2 tablespoons of the gin and blend on high speed. Add remaining gin and blend again.
2. Remove to a pot and bring to a boil, stirring. Reduce heat to low and cook 5 minutes.
3. Add Splenda, stirring the mixture until smooth.
4. Stir the Arrowroot into the water and add to the mint sauce. Cook over low heat until slightly thickened.
5. Cool and pour through a strainer into a serving bowl, pressing the leaves with a spoon.
6. To Serve: Top with coarsely chopped mint leaves.

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